Cleveland MKET-12-T User manual

Brand: Cleveland

Model: MKET-12-T

Category: Food warmers

Type: User manual

This manual is also suitable for

MODELS:

MKET-12-T, MKET-20-T

Operators Manual

Installation & Operation

Electric Table Top Mixers

SE95015 Rev. 4

1333 East 179th St., Cleveland, Ohio, U.S.A. 44110

Phone: (216) 481-4900 Fax: (216) 481-3782

Visit our web site at www.clevelandrange.com

Clev elan

™

Enodis

For a complete Service Manual

refer to www.clevelandrange.com

Shut off power at main

fuse disconnect prior

to servicing.

Ensure kettle is at room

temperature and pressure

gauge is showing zero or less

prior to removing any fittings.

Inspect unit daily for

proper operation.

Do not fill kettle above

recommended level

marked on outside of kettle.

Surfaces may be

extremely hot! Use

protective equipment.

Keep appliance and area free

and clear of combustibles.

Stand clear of product

discharge path when

discharging hot product.

Wear protective equipment

when discharging hot product.

Do not lean on or place

objects on kettle lip.

Do not attempt to operate

this appliance during a

power failure.

Keep clear of pressure

relief discharge.

Keep hands away from

moving parts and pinch points.

SERVICING

IMPORTANT

CAUTION

DANGER

GAS APPLIANCES

For your safety

GENERAL

Installation of the kettle must be accomplished by

qualified electrical installation personnel working

to all applicable local and national codes.

Improper installation of product could cause injury

or damage.

This equipment is built to comply with applicable

standards for manufacturers. Included among

those approval agencies are: UL, NSF, ASME/Ntl.

Bd., CSA, CGA, ETL, and others. Many local

codes exist, and it is the responsibility of the

owner/installer to comply with these codes.

Note: Maximum voltage for LVD (low volt

directive for Europe) to be 440 volts for CE

marked appliances.

INSPECTION

Before unpacking visually inspect the unit for

evidence of damage during shipping.

If damage is noticed, do not unpack the unit, follow

Shipping Damage Instructions shown below.

SHIPPING DAMAGE

INSTRUCTIONS

If shipping damage to the unit is discovered or

suspected, observe the following guidelines in

preparing a shipping damage claim.

1. Write down a description of the damage or the

reason for suspecting damage as soon as it is

discovered. This will help in filling out the claim

forms later.

2. As soon as damage is discovered or

suspected, notify the carrier that delivered the

shipment.

3. Arrange for the carrier's representative to

examine the damage.

4. Fill out all carrier claims forms and have the

examining carrier sign and date each form.

INSTALLATION

The first installation step is to refer to the

Specification Sheets or Specification Drawings for

detailed clearance requirements of the kettle.

Next, carefully cut open the shipping carton for

easy removal of the kettle.

ASSEMBLY

Table-top models (12 gallon) must be positioned on

a firm, level stand, or existing counter top, and

bolted in place. These models are supplied with four

threaded mounting bushings welded to the

underside of the base. An optional support stand

with level adjustable legs is available. Once the kettle

is secure, screw tilt handle into the threaded hole

provided at the right side of kettle.

Floor Type Leg Mount Models (20 gallon)

Position on a firm, level surface, and bolt flanged

feet in place. Once the kettle is secure, screw tilt

handle into the threaded hole provided at the right

of kettle.

ELECTRICAL

ENSURE THE ELECTRICAL SUPPLY MATCHES

THE KETTLE'S REQUIREMENTS AS STATED

ON THE RATING LABEL.

This kettle is built to comply with applicable

standards of manufacturers. Included among

these approval agencies are UL, NSF, ASME/Ntl.

Bd., CSA, ETL, and others. Many local codes

exist, and it is the responsibility of the owner and

installer to comply with these codes.

The electrical supply must match the power

requirements specified on the kettle’s rating plate.

The copper wiring must be adequate to carry the

required current at the rated voltage.

Note: Maximum voltage for LVD (low volt

directive for Europe) to be 440 volts for CE

marked appliances.

INSTALLATION

WIRE CONNECTION

If unit does not have cord and plug option, remove

the screw at the rear of the console cover and

remove the cover. A wiring diagram is affixed to

the underside of the cover. Feed permanent

copper wiring through the cut-out in the rear or

bottom of the console, and fasten to the three

connection terminal block, which is mounted on

the top of the console’s control panel. Be sure to

connect the ground wire to the separate ground

terminal connector (ground lug). Replace console

cover and secure it with the screw.

The kettle is wired for 3-phase operation at the

factory. For single phase operation, rewire the

terminal block to that shown in the above diagram.

WATER

The sealed jacket of the electric kettle is

precharged with the correct amount of a water-

based formula, and therefore, no water connection

is required to the kettle jacket. The kettle can be

equipped with optional hot and cold water taps,

the taps require 1/2" copper tubing as supply

lines.

INSTALLATION CHECKS

Although the kettle has been thoroughly tested

before leaving the factory, the installer is responsible

for ensuring the proper operation of kettle once

installed.

Performance Checks

1. Supply power to the kettle by placing the fused

disconnect switch to the "ON" position.

2. Before turning the kettle on, read the

vacuum/pressure gauge. The gauge's needle

should be in the green zone.

3. Place the kettle's power ON/OFF switch to the

"ON" position.

4. Turn the temperature control knob to "1" (Min.).

The green LED light should remain lit, indicating

the burner is lit, until the set temperature is

reached (124°F/50°C). Then the green light will

cycle on and off, indicating the element is

cycling on and off to maintain temperature.

5. Tilt the kettle forward. After a few seconds the

red "LOW WATER" light should be lit when the

kettle is in a tilted position. This light indicates

that the element has automatically been shut off

by the kettle's safety circuit. This is a normal

condition when the kettle is in a tilted position.

6. Raise the kettle to the upright position. The red

"low water" light should go out when the kettle is

upright.

7. Turn the temperature control knob to "10" (Max.)

and allow the kettle to preheat. The green light

should remain on until the set temperature

(260°F/127°C) is reached. Then the green light

will cycle ON and OFF, indicating the element is

cycling ON and OFF to maintain temperature. Fill

the kettle with cold water to the steam jacket’s

welded seam.

8. When all testing is complete, empty the kettle

and place the power ON/OFF switch in the

“OFF” position.

CLEANING

After installation the kettle must be thoroughly

cleaned and sanitized prior to cooking.

RED

YELLOW

BLACK

BLUE

RED

L1 L2 L3

THREE

PHASE

RED

YELLOW

BLACK

BLUE

RED

L1 L2

SINGLE

PHASE

OPERATING INSTRUCTIONS

General Parts Drawing

ITEM # DESCRIPTION FUNCTION

1. On-Off Toggle Switch Controls electrical power to kettle.

2. Solid State Temperature This control allows the operator to adjust the kettle temperature in

Control Knob increments from 1 (Min.) to 10 (Max.).

3. Heat Indicator Light (Green)

When lit, indicates that the kettle burner is on. Cycles ON-OFF with burner.

4. Low Water Indicator Light (Red) When lit, indicates that the kettle is low on water and will not operate

in this condition. This will also light when the kettle is tilted.

5. Vacuum/Pressure Gauge Indicates steam pressure in PSI inside steam jacket as well as

vacuum in inches of mercury.

6. Pressure Relief Valve This valve is used to vent the kettle and in the unlikely event there is

an excess steam build-up in the jacket, this valve opens automatically

to relieve this pressure.

7. Kettle Tilt Handle Used for tilting the kettle.

8. Marine Lock Prevents unit from accidental tilting.

9. Agitator Speed Control Knob This control allows the operator to select agitator speed increments

from Min. to Max.

10. Mixer Start Switch Starts mixing action.

11. Mixer Bridge Encloses agitator motors.

12. Mixer Bridge Tilt Handle Used for tilting mixer bridge.

13. Main Agitator Arm Provides most of the product movement.

14. Secondary Agitator Arm Provides reverse agitation and product lift in kettle.

15. Bayonet Mounts for Agitator Arms Allows removal of main and secondary agitator arms without tools.

OPERATING THE KETTLE

DO NOT LEAN ON OR PLACE OBJECTS ON

KETTLE LIP. SERIOUS INJURY COULD RESULT

IF KETTLE TIPPED OVER, SPILLING HOT

CONTENTS.

1. Before turning kettle on, read the

Vacuum/Pressure Gauge (5). The gauges

needle should be in the green zone. Once

heated, the kettle's normal maximum

operating pressure is approximately 10-12 psi,

while cooking a water base product.

2. Ensure that the electrical service to the kettle

is turned on at the fused disconnect switch.

3. Place the kettle's On-Off Toggle Switch (1) to

the "ON" position.

Temperature Range Chart

4. Preheat the kettle by turning the Solid State

Temperature Control Knob (2) to the desired

temperature setting (see above "Temperature

Range Chart"). The Heat Indicator Light

(Green) (3) will remain lit, indicating the

burner is lit, until the temperature setting is

reached. When the green light goes off, the

heaters are off, and preheating is complete.

NOTE: When cooking egg and milk products, the

kettle should not be preheated, as products of this

nature adhere to hot cooking surfaces. These

types of food should be placed in the kettle before

heating is begun.

5. Place food product into the kettle. The Heat

Indicator Light (Green) (3) will cycle on and

off indicating the elements are cycling on and

off to maintain the set temperature.

NOTE: Do not fill kettle above recommended

level marked on outside of kettle.

NOTE: The Low Water Indicator Light (Red) (4)

should not be lit when kettle is in the upright

position during kettle operation. This light indicates

that the elements have been automatically shut off

by the kettle's safety circuit. It is, however, normal

for the red light to come on when the kettle is in a

tilted position.

6. When cooking is completed place On-Off

Toggle Switch (1) to the "OFF' position.

7. Pour the contents of the kettle into an

appropriate container by tilting the kettle

forward. Care should be taken to pour slowly

enough to avoid splashing off the product.

NOTE: As with cleaning food soil from any

cookware, an important part of kettle cleaning is to

prevent food from drying on. For this reason, cleaning

should be completed immediately after cooked foods

are removed.

APPROXIMATE BOILING TIMES

The accompanying chart shows approximate

times required for electric kettles of various

capacities to boil water. The temperature control

knob must be set at “10” (Max.) throughout the

heat-up period. Water will boil about 1/3 faster if

the kettle is filled only to the outer steam jacket’s

welded seam. resulting in a kettle filled to 2/3

capacity.

Approximate Boiling Times

MIXING

1. Turn Mixer Start Switch (10) to ON.

2. Turn Agitator Speed Control Knob (9) until

desired speed is achieved.

Temperature Approximate

Control Product Temperature

Setting °F °C

1. (Min.) 130 54

2. 145 63

3. 160 71

4. 170 77

5. 185 85

6. 195 91

7. 210 99

8. 230 110

9. 245 118

10. (Max.) 260 127

NOTE: Certain combinations of ingredients will

result in temperature variations

Kettle Capacity Minutes

12 gallon/45 litre 25

20 gallon/80 litre 40

MARINE LOCK

Your unit is equipped with a

marine lock to prevent

accidental tilting. The following

procedure should be used to tilt

the kettle.

1. Grasp the tilt handle.

2. Hold the latch down to unlock tilting mechanism.

3. Pull the handle to tilt kettle.

4. To lock, return the kettle to its upright position

and push handle back.

NOTE: Inspect lock daily to ensure it is free

moving and does not bind or stick. Clean lock

if necessary.

LATCH

MARINE LOCK

TESTING

PROCEDURE

1. Check that lock clears

stop pin on side box

without rubbing when

kettle is tilted (Figure A).

2. Check side to side play. Lock should remain

fully over stop pin when pushed to it's

maximum side to side play (Figure B).

3. Check that the kettle when pushed fully

upright moves the lock to a closed position.

To check this:

A/ Hold the latch firmly in the unlocked

position while tilting the kettle back to an

upright position.

B/ The kettle sidebox will force the lock into a

new position.

C/ Hold the lock in this position and try to tilt

the kettle forward. The latch should prevent

the kettle from tilting.

4. Check shoulder bolt is firmly seated against

console body.

5. Check on inside of console box that shoulder

bolt locknut is secure.

Side Box

Lockwasher

Locknut

Shoulder Bolt

Console

Figure B

(Top View)

Side to Side Play

Stop Pin on

Sidebox

Marine Lock

(Latch)

Figure A

(Side View)

CARE AND CLEANING

Cooking equipment must be cleaned regularly to

maintain its fast, efficient cooking performance and

to ensure its continued safe, reliable operation. The

best time to clean is shortly after each use (allow

unit to cool to a safe temperature).

WARNINGS

➩ Do not use detergents or

cleansers that are chloride

based or contain quaternary

salt.

➩ Do not use a metal bristle

brush or scraper.

➩ Steel wool should never be

used for cleaning the stainless

steel.

➩ Unit should never be cleaned

with a high pressure spray

hose.

➩

Do not leave water sitting in unit

when not in use.

Stagnant

Water

High Pressure

Spray Hose

Chloride Cleaners

Steel Pads

Wire Brush &

CLEANING INSTRUCTIONS

CAUTION

SURFACES MAY

BE EXTREMELY HOT!

CLEANING INSTRUCTIONS

1. Turn unit off.

2. Remove drain screen (if applicable). Thoroughly

wash and rinse the screen either in a sink or a

dishwasher.

3. Prepare a warm water and mild detergent solution in

the unit.

4. Remove food soil using a nylon brush.

5. Loosen food which is stuck by allowing it to soak at

a low temperature setting.

6. Drain unit.

7. Rinse interior thoroughly.

8. If the unit is equipped with a Tangent Draw-Off

Valve, clean as follows:

a) Disassemble the draw-off valve first by turning

the valve knob counter-clockwise, then turning

the large hex nut counter-clockwise until the

valve stem is free of the valve body.

b) In a sink, wash and rinse the inside of the valve

body using a nylon brush.

Use a nylon brush to clean tangent draw-off tube.

d) Rinse with fresh water.

e) Reassemble the draw-off valve by reversing the

procedure for disassembly. The valve's hex nut

should be hand tight only.

9. If the unit is equipped with a Butterfly Valve, clean

as follows:

a) Place valve in open position.

b) Wash using a warm water and mild detergent

solution.

c) Remove food deposits using a nylon brush.

d) Rinse with fresh water.

e) Leave valve open when unit is not in use.

10 . Using mild soapy water and a damp sponge, wash

the exterior, rinse, and dry.

NOTES

➩ For more difficult cleaning applications one of the

following can be used: alcohol, baking soda, vinegar,

or a solution of ammonia in water.

➩ Leave the cover off when the kettle is not in use.

➩ For more detailed instructions refer to the Nafem

Stainless Steel Equipment Care and Cleaning manual

(supplied with unit).

MARINE LOCK

Use a small nylon bristle brush to remove food

and debris from pivot point. If lock is still sticking

have maintenance disassemble and clean pieces

individually and reassemble.Disassembly

1. Disconnect power from kettle.

2. Remove console cover from top of kettle's

console.

3. Remove locknut and lockwasher from inside

console.

4. Remove shoulder bold from latch.

5. Clean all parts.

Re-Assembly

6. Apply locktight to shoulderbolt where

illustrated. Replace shoulder bolt and latch

and tighten firmly.

7. Replace lockwasher and locknut inside the

console and tighten firmly.

8. Test Marine Lock. See Marine Lock Testing

Procedure.

9. Replace console cover.

Latch

Shoulder Bolt

Lockwasher

Locknut

Carefully apply

locktight to the

final two threads.

AGITATOR ASSEMBLY

1. Place the Kettle’s On-Off Toggle Switch (1) to

the "OFF' position.

2. Raise Mixer Bridge (11).

3. Push Main Agitator Arm towards Bayonet

Mount (15), rotate counterclockwise and then

pull out to remove. Repeat process for

Secondary Agitator Arm (14).

4. Scraper blades can be removed by sliding

them up the arm and rotating until free.

5. Clean all parts.

STAINLESS STEEL EQUIPMENT CARE AND CLEANING

(Suppied courtesy of Nafem. For more information visit their web site at www.nafem.org)

Contrary to popular belief, stainless steels ARE susceptible to rusting.

Corrosion on metals is everywhere. It is recognized quickly on iron and

steel as unsightly yellow/orange rust. Such metals are called “active”

because they actively corrode in a natural environment when their atoms

combine with oxygen to form rust.

Stainless steels are passive metals because they contain other metals, like

chromium, nickel and manganese that stabilize the atoms. 400 series

stainless steels are called ferritic, contain chromium, and are magnetic;

300 series stainless steels are called austenitic, contain chromium and

nickel; and 200 series stainless, also austenitic, contains manganese,

nitrogen and carbon. Austenitic types of stainless are not magnetic, and

generally provide greater resistance to corrosion than ferritic types.

With 12-30 percent chromium, an invisible passive film covers the steel’s

surface acting as a shield against corrosion. As long as the film is intact

and not broken or contaminated, the metal is passive and stain-less. If the

passive film of stainless steel has been broken, equipment starts to

corrode. At its end, it rusts.

Enemies of Stainless Steel

There are three basic things which can break down stainless steel’s

passivity layer and allow corrosion to occur.

1. Mechanical abrasion

2. Deposits and water

3. Chlorides

Mechanical abrasion means those things that will scratch a steel surface.

Steel pads, wire brushes and scrapers are prime examples.

Water comes out of the faucet in varying degrees of hardness. Depending

on what part of the country you live in, you may have hard or soft water.

Hard water may leave spots, and when heated leave deposits behind that

if left to sit, will break down the passive layer and rust stainless steel. Other

deposits from food preparation and service must be properly removed.

Chlorides are found nearly everywhere. They are in water, food and table

salt. One of the worst chloride perpetrators can come from household and

industrial cleaners.

So what does all this mean? Don’t Despair!

Here are a few steps that can help prevent stainless steel rust.

Use the proper tools.

When cleaning stainless steel products, use non-abrasive tools. Soft

cloths and plastic scouring pads will not harm steel’s passive layer.

Stainless steel pads also can be used but the scrubbing motion must

be in the direction of the manufacturers’ polishing marks.

Clean with the polish lines.

Some stainless steel comes with visible polishing lines or “grain.”

When visible lines are present, always scrub in a motion parallel to the

lines. When the grain cannot be seen, play it safe and use a soft cloth

or plastic scouring pad.

Use alkaline, alkaline chlorinated or non-chloride containing cleaners.

While many traditional cleaners are loaded with chlorides, the industry

is providing an ever-increasing choice of non-chloride cleaners. If you

are not sure of chloride content in the cleaner used, contact your cleaner

supplier. If your present cleaner contains chlorides, ask your supplier if

they have an alternative. Avoid cleaners containing quaternary salts; it

also can attack stainless steel and cause pitting and rusting.

Treat your water.

Though this is not always practical, softening hard water can do much

to reduce deposits. There are certain filters that can be installed to

remove distasteful and corrosive elements. To insure proper water

treatment, call a treatment specialist.

Keep your food equipment clean.

Use alkaline, alkaline chlorinated or non-chloride cleaners at

recommended strength. Clean frequently to avoid build-up of hard,

stubborn stains. If you boil water in stainless steel equipment,

remember the single most likely cause of damage is chlorides in the

water. Heating cleaners that contain chlorides have a similar effect.

Rinse, rinse, rinse.

If chlorinated cleaners are used, rinse and wipe equipment and

supplies dry immediately. The sooner you wipe off standing water,

especially when it contains cleaning agents, the better. After wiping

equipment down, allow it to air dry; oxygen helps maintain the

stainless steel’s passivity film.

Never use hydrochloric acid (muriatic acid) on stainless steel.

Regularly restore/passivate stainless steel.

Recommended cleaners for specific situations

Job Cleaning Agent Comments

Routine cleaning Soap, ammonia, Apply with cloth or sponge

detergent, Medallion

Fingerprints & smears Arcal 20, Lac-O-Nu Provides barrier film

Ecoshine

Stubborn stains & Cameo, Talc, Zud, Rub in direction of polish lines

discoloration First Impression

Grease & fatty acids, Easy-off, De-Grease Excellent removal on all finishes

blood, burnt-on-foods It Oven Aid

Grease & oil Any good Apply with sponge or cloth

commercial detergent

Restoration/Passivation Benefit, Super Sheen

Review

1. Stainless steels rust when passivity (film-shield) breaks down as a

result of scrapes, scratches, deposits and chlorides.

2. Stainless steel rust starts with pits and cracks.

3. Use the proper tools. Do not use steel pads, wire brushes or scrapers

to clean stainless steel.

4. Use non-chlorinated cleaners at recommended concentrations. Use

only chloride- free cleaners.

5. Soften your water. Use filters and softeners whenever possible.

6. Wipe off cleaning agent(s) and standing water as soon as possible.

Prolonged contact causes eventual problems.

To learn more about chloride-stress corrosion and how to prevent it,

contact the equipment manufacturer or cleaning materials supplier.

Developed by Packer Engineering, Naperville, Ill., an independent testing

laboratory.

Cleveland Range equipment requires little preventative maintenance. We do however provide the following

chart as a guideline for inspection and maintenance to keep your unit functioning at 100%.

INSPECTION AND MAINTENANCE CHECK LIST

The following check should be completed every six months or more frequently if unit is in a high volume

facility.

WARNING: It is imperative that damaged seals be repaired immediately to prevent equipment failure

and/or damage.

ITEM CHECK

CONSOLE COVER SEAL Insure there are four screws firmly holding down the cover. If not replace

screws and/or missing or worn nylon anchor nuts.

BOTTOM COVER GASKET Check to see it is in place and is not cracked or split.

TILTING Check that kettle tilts smoothly. Grease as described in Bearing

Lubrication Procedure.

TILT HANDLE Check handle for tightness. If loose apply lock tight and reinstall.

Check handle knob is on end of handle and firmly tightened. If loose

apply lock tight and reinstall.

PRESSURE GAUGE Check that the gauge does not have moisture on its inside face.

Replace if moisture is present.

Check that the gauge shows a vacuum (needle is well into the Green

zone) when cold and shows between 25-40 psi when unit is hot. If not

follow Vacuum Leak Test Procedure.

Check that the "O" Ring is in place and is not cracked or split.

Check that the gauge is firmly held against the "O" Ring and kettle body.

Tighten if necessary.

Refer to Pressure Gauge "O" Ring Replacement Procedure if

replacement of gauge or "O" Ring is required.

PRESSURE RELIEF VALVE Check pressure relief valve as described in Pressure Relief Valve

Testing Procedure.

TEMPERATURE CHECK Following Calibrating Procedure check the inner kettle surface

temperature with a digital surface thermometer and adjust if required.

MAINTENANCE

ALL SERVICE MUST BE PERFORMED BY A QUALIFIED SERVICE TECHNICIAN.

Kettle Safety Inspection Checklist

SE90047

Just recently a competitor’s steam jacketed kettle exploded causing serious per-

sonal injury and damage to a kitchen. In most cases these accidents are caused by poor

maintenance and/or incorrect installation.

We at Cleveland would like to restate that regular inspection and maintenance of units is essential to obtain

trouble free and safe operation of equipment. Inspections must include testing of the pressure relief valve and

checks of the operating system to insure that it has not been altered.

No safety features designed into the equipment should ever be tampered with

. Tampering with

or bypassing controls is a very dangerous practice and unfortunately we have seen several cases of this. Fol-

lowing is a short list of the most common and the most dangerous alterations performed on kettles.

✘

Plug

✘

Tube

diameter

reduced

✘

Frozen,

stuck, or

plugged

✘

Plumbed to

drain or

water line

✔

Incorrect Installations

Safety valve has plug threaded into the discharge opening prevent-

ing any steam from escaping.

Safety valve’s tube diameter has been reduced.

Safety valve is sticking, frozen shut or plugged. To test, refer to Service

Bulletin SE90038 rev. 2, “Pressure Relief Valve Periodic Testing”.

Safety valve is plumbed to a drain or water line creating back pres-

sure and reducing flow.

SAFETY VALVE:

The above illustrations show the three variations

of factory installed Safety Valves.

Any modifications are unacceptable.

✔

SAFETY THERMOSTAT:

✘

Probe

removed

partially

✘

Probe

removed

completely

✘

Thermostat

electrically

bypassed

✔

Probe

fully

inserted

in tube

Wiring is properly

connected

123

Incorrect Instal-

lations

Safety thermostat

probe is not com-

pletely inserted

into tubing.

Safety thermostat

probe is removed

from tubing.

Safety thermostat

electrical connec-

tion is bypassed.

Low Water Level Probe:

Probe bypassed by

running (A) an addi-

tional wire

Probe properly

attached

260º - 270º

MAXIMUM

KETTLE

TEMPERATURE

265º

✔

If maximum temperature is

not in this range (on empty

kettle), refer to the “Calibrat-

ing Procedure” in the unit’s

Installation, Operation &

Service Manual.

Operating

Thermostat:

✔

✘

Probe bypassed by

(B) grounding the

connecting wire

✘

(A)

(B)

Cleveland MKET-12-T User manual

Brand: Cleveland

Model: MKET-12-T

Category: Food warmers

Type: User manual

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